Raspberry Almond Torte

hey……………….long time ryt??????
something was pulling me back..was feeling all lazy …..
Anyway now i am charged….

It was our First Anniversary on May 7th (i know its been one month….) and we cut the cake which i made..:)
Loved it…and my Hubby took it office too………:)


all-purpose flour/maida – 1 1/2 cups 
baking powder – 2 1/4 tsp
salt – 1/4 tsp
butter –3/4 cup
granulated sugar – 1 cup
vanilla extract – 1 1/2 tsp
eggs – 3
milk – 1/2 cup
seedless red raspberry jam  – 1/2 cup 
Whipped Cream Frosting
Sliced almonds
Fresh raspberries (optional)


Preheat the oven to 375 degree F (190 C).

Grease and lightly flour two 9 x 1-1/2-inch round baking pans. Set aside.

Stir together flour, baking powder, and salt in a large mixing bowl. Set aside.

Beat butter with an electric mixer on medium speed for 30 seconds. Add sugar and vanilla; beat until well mixed.
Add eggs, one at a time, beating well after each addition. Add dry mixture and milk alternately to sugar mixture, beating after each addition. Spread batter into prepared pans.

Bake for 20 to 25 minutes or until wooden toothpicks inserted in the centers come out clean. Cool in pans on wire racks for 10 minutes. Remove cakes from pans.

Cut the cake in half, horizontally. Stir the jam. To assemble, spread one cake layer with Raspberry Jam, then generously put the sliced almonds. Top with final cake layer. Spread Whipped Cream Frosting over cake. Cover cake tightly and refrigerate 6 hours or overnight.

To serve, garnish with sliced almonds and fresh raspberries, if desired.

Makes 16 servings.






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